Serves:
Prep time:
| Desiree Potato, Peeled, Grated | 2 medium |
| Brown Onion, Finely Sliced | 1 small |
| Plain Flour | 1/3 cup |
| Salt, Pepper | |
| Olive Oil | 2 tbsp |
| Sliced Cured Ocean Trout | 150 g |
| Poached Eggs, To Serve | 2 |
| Small Handful Dill, To Serve | |
| Lemon Wedges, To Serve | |
| Beetroot Relish | 1/3 cup |
Method
- Preheat an oven to 210°C.
- In a bowl combine onion, potato, flour, season well with salt and pepper and mix to combine.
- Place 2 x 22cm non-stick frying pan over a medium/high heat. Add 1 tbsp of oil to each and divide the mix evenly between pans, pressing flat and evenly.
- Cook for 3 minutes, until golden, then flip, continue to cook for 2 minutes and transfer the pans with the rosti to the oven for 5 minutes to cook all the way through and nicely golden.
- Cut cooked rosti into quarters, spooning Birch & Waite Beetroot Relish over each piece and topping with a little ocean trout.
- Garnish with dill and serve with poached eggs placed in the middle and a light seasoning on the egg and a drizzle of olive oil.
Recipe created by Tom Walton for Birch & Waite.
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